Victorinox Chef's Knife vs Cold Steel 8" Chef's Knife Kitchen Classics 59KSCZ

I’d also throw in the victorinox chefs knife, ours has seen daily use for at least 20 years now.

I've acquired much nicer more expensive knives since I bought this one but i always go back to ol reliable kitchen classic.

I'm no expert on food processors but I know a lot about kitchen knives . A good price/value/quality choice is a victorinox chef's knife (the Swiss army penknife people). They have a secret sauce heat treatment that somehow makes their stainless blades behave rather like carbon knives and so are easy to sharpen.

I bought this because I'm a fan of Cold Steel's folders and this was cheap. Now that I have it, I find that I rarely choose it over other chef's knives. It's a relatively thick blade and not ground especially thin. I have much slicier chef's knives

The blade does not seem to stay sharp for very long. I was surprised that after all the reviews I thought this would be a good knife. As it turns out it is not.

Great factory hone. Blade looks good, very pretty. Handle is very utilitarian. Overall, good quality

So, this is a softer steel knife. Meat processors love these because the quality is very good and the softer steel is easy for workers to hone quickly. It is easy to hone right back to a razor. As long as your aren't attempting to chop through a bone with this, you likely will never need to use a whetstone

Comes razor sharp, holds an edge well and is easy to sharpen. A++ Cold steel! I am not paid for this review but I should be (:

WHY oh WHY did they use such an unattractive, down right UGLY handle on this knife!!! Plus, mine arrived dirty and I can tell in no time at all that it would continue to be dirty. It looks horrible in my knife rack. Maybe it's a good knife (didn't try it) but I wouldn't keep a knife that looks that ugly. I thought it must be a protective coating because I couldn't believe that was the ACTUAL covering on the handle

4. The handle is a little textured for me. Most people seem to love it. I'd prefer a smoother handle with no places for bacteria to hide